Garlic Steak Bites and Potatoes
Juicy steak bites and crispy golden potatoes in a garlic butter finish, all in one pan, in half an hour.
Equipment
- 12-inch cast iron skillet
- Microwave-safe bowl
- Sharp chef's knife
- Paper towels
Ingredients
- 1 lb sirloin steak (or ribeye)
- 1.5 lbs Yukon Gold potatoes
- 4 cloves garlic
- 2 tbsp unsalted butter
- 2 tbsp avocado or canola oil
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prep and par-cook the potatoes: Cut the potatoes into 1/2-inch cubes. Put them in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 4 minutes. Drain and spread on paper towels to dry.
- Season the steak bites: Cut the steak into 1-inch cubes. Pat dry and season generously with salt and pepper.
- Start the potatoes: Heat 1.5 tablespoons oil in a cast iron skillet over medium-high heat. Add the dried potato cubes in a single layer and cook undisturbed 5 minutes until golden. Toss and cook 3-4 more minutes. Remove to a bowl.
- Sear the steak bites: Add remaining oil to the skillet. Add half the steak bites in a single layer and sear 2 minutes per side for medium-rare. Transfer to bowl with potatoes. Repeat with remaining steak.
- Make the garlic butter finish: Reduce heat to medium-low. Add butter and smashed garlic cloves, cook 30-60 seconds until fragrant.
- Combine and finish: Return steak and potatoes to the skillet, toss in garlic butter, and cook 1 minute to reheat. Add red pepper flakes if using.
- Serve immediately: Transfer to a platter, scatter with parsley and flaky salt. Enjoy!
Notes
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to revive the crisp. Not recommended for freezing.
Pro Tips: Dry both potatoes and steak thoroughly before cooking. Don't crowd the pan — cook in batches if necessary. Let the dish rest 2 minutes off the heat before serving.